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Restaurants›Luna | Modern Mexican›Grilled Salmon Tacos Recipe

Grilled Salmon Tacos Recipe

Name: Luna | Modern Mexicans Grilled Salmon Tacos Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb salmon fillets, skin removed and cut into 1/2–1 inch strips; 2 tbs olive oil; 1 tbs lime juice; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 3 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 cup ripe mango, peeled and diced; 1 cup red bell pepper, small dice; 1 cup red onion, finely diced; 1 tbs fresh cilantro, chopped; 0.5 tsp jalapeño, seeds removed and minced (optional); 2 tbs lime juice; 0.5 tsp kosher salt; 0.25 tsp black pepper; 0.5 cup mayonnaise; 0.25 cup plain Greek yogurt; 1 tsp chipotle peppers in adobo, finely chopped; 1 tsp adobo sauce; 1 tbs lime juice; 1 tsp honey; 0.25 tsp salt; 8 each flour tortillas (6-8 inch); 2 cups shredded green cabbage or lettuce; 4 each lime wedges; 2 tbs extra cilantro leaves for garnish; 1 cup red onion, thinly sliced; 0.25 cup apple cider vinegar; 0.25 cup water

Inspired by Luna | Modern Mexican

Time40m

Serves4

Tacos with grilled salmon topped with mango pico, served on flour tortillas with a side of creamy chipotle sauce.

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Ingredients

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Grilled Salmon

1 lb salmon fillets, skin removed and cut into 1/2–1 inch strips

2 tbs olive oil

1 tbs ReaLime juice

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Watkins garlic powder

3 tsp kosher salt

1 tsp Black pepper, freshly ground

Mango Pico de Gallo

1 cup ripe mango, peeled and diced

1 cup red bell pepper, small dice

1 cup red onion, finely diced

1 tbs Fresh cilantro, chopped

1/2 tsp jalapeño, seeds removed and minced (optional)

2 tbs ReaLime juice

1/2 tsp kosher salt

1/4 tsp black pepper

Creamy Chipotle Sauce

1/2 cup Mayonnaise

1/4 cup plain Greek yogurt

1 tsp chipotle peppers in adobo, finely chopped

1 tsp adobo sauce

1 tbs ReaLime juice

1 tsp Honey

1/4 tsp Celtic sea salt

Tortillas & Garnishes

8 each flour tortillas (6-8 inch)

2 cups shredded green cabbage or lettuce

4 each Lime wedges

2 tbs extra cilantro leaves for garnish

Optional — Quick Pickled Onions

1 cup Red onion, thinly sliced

1/4 cup Apple cider vinegar

1/4 cup water

1 tsp sugar

1/4 tsp Celtic sea salt

Method

Grilled Salmon

Prep and Marinate

Pat the salmon strips dry with paper towels. In a bowl, whisk together 2 tbs olive oil, 1 tbs lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 3 tsp kosher salt, and 1 tsp black pepper. Toss the salmon in the marinade to coat evenly. Let sit 10–15 minutes at room temperature (or up to 30 minutes refrigerated).

Grill

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grates or pan lightly. Grill the salmon strips 2–3 minutes per side until slightly charred and just cooked through (internal temp ~125–130°F for medium). Remove from heat and let rest 2 minutes, then flake into bite-sized pieces if needed for tacos.

Mango Pico de Gallo

Combine 1 cup diced mango, 1 cup diced red bell pepper, 1 cup finely diced red onion, 1 tbs chopped cilantro, and 0.5 tsp minced jalapeño in a bowl. Add 2 tbs lime juice, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Stir gently to combine. Taste and adjust seasoning or lime. Refrigerate until ready to serve (can be made 1–2 hours ahead).

Creamy Chipotle Sauce

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tsp finely chopped chipotle pepper, 1 tsp adobo sauce, 1 tbs lime juice, 1 tsp honey, and 0.25 tsp salt. Taste and adjust heat by adding more chipotle or adobo sauce if desired. Chill until serving. If too thick, thin with 1–2 tsp water or more lime juice.

Tortillas & Assembly

Warm the flour tortillas: stack and wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes, or warm individually in a dry skillet 20–30 seconds per side. Keep wrapped to stay warm.

To assemble each taco: place about 2–3 tbs shredded cabbage onto a warmed tortilla, add 2–3 oz grilled salmon (about 2–3 strips or a generous flake), spoon 1–2 tbs mango pico over the salmon, drizzle 1 tsp–1 tbs creamy chipotle sauce (to taste), and garnish with cilantro leaves and a squeeze of lime. Serve immediately with extra lime wedges and pickled onions if using.

Optional — Quick Pickled Onions

Combine 1/4 cup apple cider vinegar, 1/4 cup water, 1 tsp sugar, and 0.25 tsp salt in a jar. Add 1 cup thinly sliced red onion, press down so onion is submerged. Let sit at room temperature 20–30 minutes or refrigerate 1 hour for stronger flavor. Drain before serving or serve with some pickling liquid.